20 mins
Lamb Valentine Steaks with Pomegranate & Plum Aigre-doux
Recipe by Graham
I've often been asked "if you love cooking so much, why don't you open a restaurant?". It's a question I've never seriously considered because running a restaurant involves a lot more than just cooking, and I simply enjoy cooking. One thing I do know is that if I ever open a restaurant, Lamb Valentine Steaks with Pomegranate & Plum Aigre-doux would go on the menu quite regularly.
Aigre-doux, by the way, simply means "sweet and sour" or "agrodolce" if you prefer, and this delightful French recipe makes the most of that combination using beautiful heart-shaped cuts of grass-fed lamb - tasting as sweet and delicious as they look.
Lamb Noisettes with Lemon and Rosemary Jus 
Bacon, Squeak and Cheese Roll Ingredients for Lamb Valentine Steaks with Pomegranate & Plum Aigre-doux
Currently displaying quantities in US Imperial Measurements
How to Cook Lamb Valentine Steaks with Pomegranate & Plum Aigre-doux
- Remove the lamb steaks from the fridge so they come to room temperature. Meanwhile, make the aigre-doux... boil the pomegranate juice and plum wine in a non-reactive sauce pan until it's very thick and syrupy and about 5-6 tablespoons in volume. Once the sauce is reduced, remove from the heat and cook the lamb.
- Heat a cast iron skillet (or heavy-duty frying pan) over medium high heat until very hot. Dab the lamb steaks dry with paper towels then drizzle olive oil on them, rubbing the oil in with your fingertips. Sprinkle both sides of each steak with a generous pinch of sea salt and pepper, then place them in the pan. Fry undisturbed, until the steaks are golden brown on one side. Flip and brown on the second side.
- Serve with champ and fresh asparagus. Drizzle the Aigre-doux on top of the lamb.
GRAHAM'S HOT TIP:
Be sure to remove the lamb steaks from the fridge 20 minutes before you're ready to cook them so they come to room temperature. For an evening meal, you'll probably want 2 Valentine steaks per person. For lunch, one would normally be enough
Your Rating
(click a star to select)
What To Eat Tonight
Whether it's a chicken or a partridge, a turkey or a pheasant, we have a recipe that will help you get the very best from your food.
Lamb is sometimes thought of as "tough" meat but, properly cooked, it is one of the finest meats for both everyday and when entertaining.
Beef and Veal are so versatile, yet can be easily spoiled by using the wrong recipe. We offer you lots of really delicious options.
Other Lamb Recipes
Weeping Leg of Lamb is a translation of the French name for this dish, which is "Le Gigot qui Pleure" (sometimes known as "Le Gigot en Braillouse")
This is a great way to cook a roast breast of lamb using a leek and chestnut stuffing to absorb all the flavours and make a glorious roast dinner
Slow Cooked Lamb with Maple Syrup is the perfect recipe for entertaining. Not only is it truly delicious, it's also quickly prepared and cooks easily.
